AuthorMartin 200 ml White Wine
1 Shallot
100 ml Cream
10 ml Lemon Juice
250 g Butter, cold in cubes
Salt
Pepper
1
Finely dice the shallots and place them in a pot with the white wine.
2
Reduce the white wine by half over medium heat, then add the cream.
3
Using an immersion blender, blend in the cold diced butter.
4
Pass the Beurre Blanc sauce through a fine sieve.
5
Do not bring the sauce to a boil, as this can cause the emulsion to break.
Ingredients
200 ml White Wine
1 Shallot
100 ml Cream
10 ml Lemon Juice
250 g Butter, cold in cubes
Salt
Pepper
Directions
1
Finely dice the shallots and place them in a pot with the white wine.
2
Reduce the white wine by half over medium heat, then add the cream.
3
Using an immersion blender, blend in the cold diced butter.
4
Pass the Beurre Blanc sauce through a fine sieve.
5
Do not bring the sauce to a boil, as this can cause the emulsion to break.
